MEXICOONE PLATE AT A TIME WITH RICK BAYLESS
Episode 13: Hacienda Renaissance
The story of the Mexican hacienda sounds like it came from mythologylike one of those morality tales about the fleeting nature of wealth and glory. It begins with the feudal system where generations of Maya worked the fields for wealthy Spanish landowners. The era peaked in the Yucatan in the late 19th
century with the world’s demand for henequenor sisalmade from a local agave plant. Today, the hacienda is being rebornas museums for a glimpse into the past, as production facilities for fine rums and liqueurs, and as luxury hotels. We join Rick on a field trip through the golden era of the haciendas and then go to his home kitchen to make the classic Mayan-Spanish-European fusion dishes Yucatecan Black Bean Dinner
and Capered Chicken.
Hacienda San Jose, a luxury resort, inspires Rick’s rendition of Achiote-Seared Shrimp.